Servinga Wildly Ambitious News Today

It was like, oh, man! oh! i was freaking out. >> and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this, this suzy homemaker oven. tonight razor claims, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles st. jacques, and youll notice that nobody in quebec seems to skimp on the portions. a terrine of foie gras, and cheese with mustard, oh, and truffled sweetbreads, and youve got some goose hearts...

Months. at the beginning, i was lucky that i didnt have like a lot of -- i was like, oh, man. i was freaking out. >> and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever changing menu out of this suzi homemaker oven. tonight theres razor clams and a cream of haddock roe. >> very cool, thank you. i love razor clams. >> and cok st. jac. nobody seems to skimp on the portions. head cheese with an cassese mustard and truffled sweet breads. and you got goos...

At this point in my life, i just dont know anymore. are these young cooks, these servers, these dedicated entrepreneurs, are they hipsters, or am i just a cranky, old [ muted ] who thinks anybody below the age of 30 is a hipster? i dont know, but i admire them. >> how much did it cost you when you opened? >> not much. >> look at this tiny electric four-burner stove. at no point in my cooking career could i have worked with thun of these without murdering everyone in the vicinity before hanging m...

>> look at this tiny electric four-burner stove. at no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. >> how long did it take you to adapt? >> i would say like three months. at the beginning, i was lucky that i didnt have a lot of customers. i was like, oh, man! oh! i was freaking out. >> and yet these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changin...

That i didnt have a lot of customers. i was like, oh, man! oh! i was freaking out. >> and yet these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this -- this suzy homemaker oven. tonight theres razor clams with berno roisette. and a cream of haddock roe. >> very cool. thank you. i love razor clams. >> and coquilles st. jacques. youll notice that nobody in quebec seems to skimp on the portions. a terrine of foie gras, and truffled sweetbr...

I was like, oh, man! oh! i was freaking out. >> and yet these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this -- this suzy homemaker oven. tonight theres razor clams with berno roisette. and a cream of haddock roe. >> very cool. thank you. i love razor clams. >> and coquilles st. jacques. youll notice that nobody in quebec seems to skimp on the portions. a terrine of foie gras, and truffled sweetbreads, and some goose heart perciade fo...

Or am i a cranky old -- who thinking that anybody belows 30 is a hipster? i dont know, but i admire them. >> how much did it cost you when you opened? >> not much. >> look at this tiny electric four-burner stove. at no point in my career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. >> how long did it take you to adapt? >> i would say like three months. at the beginning, i was lucky i didnt have a lot of customers. i...

When you opened? >> not much. >> look at this tiny electric four-burner stove. at no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest bean. how long did it take you to adapt? >> i would say like three months. at the beginning i was lucky to have a lot of customers because i was like oh -- i was freaking out. >> and yet these kids today, look at them go, serving a wildly ambitious and quite substanti...

Thinking that anybody belows 30 is a hipster? i dont know, but i admire them. >> how much did it cost you when you opened? >> not much. >> look at this tiny electric four-burner stove. at no point in my career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. >> how long did it take you to adapt? >> i would say like three months. at the beginning, i was lucky i didnt have a lot of customers. it was like, oh, man! i was f...

Thinks anybody below the age of 30 is a hipster? i dont know, but i admire them. >> how much did it cost you when you opened? >> not much. >> look at this tiny electric four-burner stove. at no point in my career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. >> how how long did it take to adapt? >> three months. at the beginning, i was lucky i didnt have a lot of customers. it was like, oh, man! i was freaking out. >...